Description
You’ll love this Homemade Gluten Free Banana Bread with dairy free Irish Cream baked right in. This better for you banana bread is almost too good be true because it tastes like dessert and made with simple ingredients. Plus, it’s refined sugar free!
Ingredients
Units
Scale
- 2 1/2 cups fine blanched almond flour
- 1/4 cup (40 grams) coconut flour
- 1/2 cup coconut sugar or raw sugar
- 1 teaspoon baking powder
- 1/4 teaspoon kosher salt
- 1/3 cup strong brewed coffee or espresso
- 3 Tablespoons non-dairy cream, coconut milk or almond milk
- 1 to 1.5 ounces Irish whiskey (see notes for non alcoholic version)
- 2 to 4 Tablespoons maple syrup or honey, to taste
- 1 teaspoon vanilla extract
- 3 eggs
- 3 ripe bananas
- Optional Topping: melted dark chocolate or Dark Chocolate Whiskey Sauce (see notes for recipe)
For Non-Alcoholic Version
- 1/2 teaspoon almond extract
- 1/2 teaspoon rum extract
- 1/4 cup non-dairy cream or milk
Instructions
- Preheat oven to 350F. Line an 8×4 or 9×5 bread pan with parchment paper.
- In a large bowl, sift together almond flour, coconut flour, sugar, baking powder and salt. Set aside.
- To make the Irish cream, whisk together the coffee, cream, whiskey (see notes), optional maple syrup, and vanilla in a large bowl.
- In a stand mixer or blender, beat the bananas and eggs together. Add in the homemade Irish cream until smooth.
- Gently fold the banana mixture into the bowl of dry ingredients until a smooth batter forms. Do not over mix. (It might be a little grainy due to the brand of flours.)
- Pour the batter into the prepared bread pan and bake for 45 to 60 minutes. Check at 45 minutes, if the outside is browning and the middle is still soft, cover with aluminum foil and place back in the oven on the middle rack for another 10 minutes or until a toothpick inserted into the center comes out clean.
- Serve with optional dark chocolate melted on top or dark chocolate whiskey sauce.
- To store, wrap in aluminum foil or place in an airtight container in fridge for up to 1 week.
Notes
Substitute – To make this non-alcoholic, substitute the whiskey with an additional 1/4 cup non-dairy cream plus 1/2 teaspoon almond extract and 1/2 teaspoon rum extract.
Dark Chocolate Whiskey Sauce – Use our homemade magic shell recipe and whisk in 2 Tablespoons or more of whiskey before letting it cool.
Storage Tips – Freeze up to 4 months. Do not add the chocolate sauce until serving.
- Prep Time: 10 min
- Cook Time: 45 min
- Category: dessert
- Method: baking
- Cuisine: american
Nutrition
- Serving Size:
- Calories: 115
- Sugar: 14.2 g
- Sodium: 33.6 mg
- Fat: 2.2 g
- Saturated Fat: 0.8 g
- Carbohydrates: 20.1 g
- Fiber: 1.9 g
- Protein: 3.1 g
- Cholesterol: 55.8 mg
